Bang Bang Salmon Bowls (Printable Version)
Roasted salmon with jasmine rice, crunchy veg, avocado, and creamy spicy Bang Bang sauce.
# What You’ll Need:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
→ Bang Bang Sauce
06 - 1/3 cup mayonnaise
07 - 2 tablespoons sweet chili sauce
08 - 1 tablespoon sriracha sauce
09 - 1 teaspoon honey
10 - 1 teaspoon freshly squeezed lime juice
→ Bowls
11 - 2 cups cooked jasmine rice or sushi rice
12 - 1 cup shredded red cabbage
13 - 1 cup shredded carrots
14 - 1 ripe avocado, sliced
15 - 2 to 3 scallions, thinly sliced
16 - 2 tablespoons sesame seeds
17 - Fresh cilantro leaves, for garnish
18 - Lime wedges, for serving
# Directions:
01 - Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub each fillet with olive oil, then evenly sprinkle with salt, pepper, and smoked paprika.
03 - Arrange the seasoned salmon fillets on the prepared baking sheet. Roast for 12 to 15 minutes, or until the flesh becomes opaque and flakes easily with a fork.
04 - While the salmon cooks, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl. Whisk until smooth and fully incorporated.
05 - Divide warm cooked rice among four serving bowls. Arrange red cabbage, carrots, avocado slices, and scallions around the rice.
06 - Place a roasted salmon fillet atop each bowl. Generously drizzle with Bang Bang sauce. Sprinkle with sesame seeds and fresh cilantro leaves.
07 - Serve with lime wedges on the side for squeezing over the bowls to taste.
# Top Tips:
01 -
- Piled with bold flavors and crunchy textures, every bite is its own little surprise.
- This bowl is lively enough for guests but simple enough for a work-from-home lunch.
02 -
- If you overbake the salmon, it dries out fast—the fork test is your best friend here.
- A squeeze of lime over the bowl right before eating wakes up every flavor and shouldn&apost be skipped.
03 -
- Make the sauce ahead—the flavors mellow and deepen after an hour in the fridge.
- Don&apost assemble the bowls too early, or the warm rice will wilt your veggies and herbs right away.